How to Make ��️ Perfect Pascal soup (vegan) Recipes 🍮 by Clare Smyth

Making Recipes Pascal soup (vegan) using 8 ingredients and 6 steps

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➽ 2 tbsp olive oil.
➽ head celery, sliced and leaves chopped (reserving a few leaves).
➽ 1 garlic clove, peeled and chopped.
➽ 1 medium potato, peeled and cut into chunks.
➽ 500 ml/1 pint vegetable stock.
➽ 100 ml/1/2 cup Koko milk.
➽ 50 ml/1/4 cup Flora vegan cream (optional).
➽ to taste salt and pepper.

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Heat the oil in a large saucepan over a medium heat, add the celery and potatoes and stir to coat..
Add the garlic, splash of water and a big pinch of salt and cook on a medium heat, stirring regularly for 15 minutes, adding a little more water if the vegetables begins to stick..
Pour in the vegetable stock and bring to the boil, then turn the heat down and simmer for a further 15 minutes until the vegetables are soft..
Use a blender to purée the soup, then pour in the milk and blitz again..
Season to taste and serve topped with the celery leaves..
If you wish to grow more, take the bottom of the celery heart (around 3") and place in a glass of water for a few days until roots grow. You can then transplant in the garden..

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